*  Exported from  MasterCook  *

                        Saffron Potato Onion Soup

Recipe By     : Philly Inquirer
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups/Stews                      Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   ts           Saffron threads
   6       c            Chicken broth
   3       md           Onions -- cubed (3 c)
   1       c            Heavy cream
   3       md           Potatoes -- cubed (4 c)

  Place 1/2 ts saffron threads in 1/4 cup hot water and set aside for
  30 to 40 minutes to steep. Peel and cube 3 medium onions,
  (approximately 3 cups). Place in a large saucepan with 2 to 3 tb
  water, cover and let sweat over low heat for 5 to 6 minutes until
  transparent. Watch carefully, do not let burn. Peel and cube
  3 medium potatoes (approximately 4 cups) and add onions along with
  6 cups chicken broth. Bring to a simmer and cook for 25 to
  30 minutes until tender. Put through a food mill, or puree in a
  food process or blender. Return to pan and stir in 1 cup of heavy
  cream together with th saffron water. Heat before serving but do
  not boil. Check for seasoning, and serve topped with additional
  cream that has been whipped and thin slices of lemon.

  Serves 6
 
                   - - - - - - - - - - - - - - - - - -